COI code: HYDROCOLLOIS01_105
Paper Language: English
How to Download This Paper
For Downloading the Fulltext of CIVILICA papers please visit the orginal Persian Section of website.
Authors The structural and rheological characteristics of Pistacia Lentiscus oleoresin (Iranian Mastic gum) as a novel native hydrocolloidMehdiyar Shahbazi - Department of Food Nanotechnology, Research Institute of Food Science and Technology(RIFST) Mashhad, Iran
Ali Rafe - Department of Food Nanotechnology, Research Institute of Food Science and Technology(RIFST) Mashhad, Iran
Abstract:In this research, the rheological properties of Pistacia Lentiscus (Iranian Mastic gum) oleoresin in dilute regime system were studied. Since, there is lack of information on chemical structure of Mastic gum, FTIR spectroscopy was carried out to determine its chemical composition. The critical overlap concentration (COC) and intrinsic viscosity of mastic gum exudates and its non-oil moiety (after oil extraction) were carried out by capillary Ostwald viscometer at 40 ℃. The FTIR spectrum of mastic gum exhibits several characteristic bands. It showed two distinctive bands at 1700 and 1460 cm−1, which are corresponding to the carbonyl and C-H bond, respectively. The results showed that the oleoresin have a very interesting polymeric properties, which are not published till now and can be applied in some particular food and pharmaceutical applications
Keywords:Pistacia Lentiscus; Hydrocolloid; Solution viscosity; Mastic; FTIR
COI code: HYDROCOLLOIS01_105
how to cite to this paper:If you want to refer to this article in your research, you can easily use the following in the resources and references section:
Shahbazi, Mehdiyar & Ali Rafe, 2014, The structural and rheological characteristics of Pistacia Lentiscus oleoresin (Iranian Mastic gum) as a novel native hydrocolloid, 1st international conference on indigenous gum and its application in the food industry, مشهد, پژوهشكده علوم و صنايع غذايي, https://www.civilica.com/Paper-HYDROCOLLOIS01-HYDROCOLLOIS01_105.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Shahbazi, Mehdiyar & Ali Rafe, 2014)
Second and more: (Shahbazi & Rafe, 2014)
For a complete overview of how to citation please review the following CIVILICA Guide (Citation)
The University/Research Center Information:
Type: Research Center
Paper No.: 379
in University Ranking and Scientometrics the Iranian universities and research centers are evaluated based on scientific papers.
Research Info Management
Export Citation info of this paper to research management softwares
New Related Papers
- Effect of gamma irradiation on the physicochemical properties of gum tragacanth (Astragalus campatus)
- Investigating the effect of Purslane gum (Portulaca oleracea L.subsp. Sativa) on the rheological properties of low-fat yogurt
- On the Effect of Temperature, PH on Emulsion Stability in BalangooyShirazi Seed Gum via Ultra Thoracic and Supersonic
- Examination of the Effect of Agar and Guar Gum on Drying Kinetics of Kiwifruit Pastille
- Utilization of flaxseed protein isolates to improve the nutritional quality of bakery products
The Above articles are recently indexed in the related subjects
Iran Scientific Advertisment Netword
Share this paper
WHAT IS COI?
COI is a national code dedicated to all Iranian Conference and Journal Papers. the COI of each paper can be verified online.